Sautéed Chicken with Bell Peppers, Onions, and Mushrooms in Marsala Sauce
Indulge in this delightful Sautéed Chicken with Bell Peppers, Onions, and Mushrooms in Marsala Sauce. This flavorful dish combines juicy chicken breast tenders with vibrant bell peppers, sweet onions, and earthy mushrooms, all simmered in a rich Marsala wine sauce. Perfect for busy weeknights or as an impressive meal for guests, this recipe is quick to prepare and packed with savory goodness. Serve it over rice or pasta to soak up the luscious sauce.
4
Servings
156
Calories
9
Ingredients
Ingredients
Cooking Spray
as needed (for coating the skillet)
Chicken Breast Tenders
1.5 lbs (trimmed and ready to cook)
Onions
1.5 cups (thinly sliced)
Red Bell Pepper
1 cup (thinly vertically sliced (about 1 medium))
Olive Oil
2 tablespoons (for sautéing)
Salt
1/2 teaspoon
Black Pepper
1/2 teaspoon
Mushrooms
8 ounces (sliced (such as shiitake, cremini, and oyster))
Marsala Wine
3 tablespoons
Instructions
1
1. Begin by heating a large nonstick skillet over medium-high heat. Once hot, lightly coat the skillet with cooking spray.
2
2. Add the chicken breast tenders to the skillet and sauté for about 7 minutes, or until nicely browned and cooked through. Use a meat thermometer to ensure the internal temperature reaches at least 165°F (75°C). Remove the chicken from the pan and set aside.
3
3. In the same skillet, add the sliced onions and red bell pepper. Sauté for approximately 5 minutes, stirring occasionally, until the onions begin to soften and brown.
4
4. Next, drizzle in the olive oil and sprinkle with salt and black pepper. Add the sliced mushrooms to the skillet and continue to sauté for an additional 3 minutes, or until the mushrooms are tender and the onions are caramelizing beautifully.
5
5. Pour in the Marsala wine, scraping any brown bits from the bottom of the pan for added flavor. Return the cooked chicken to the skillet, mixing well to coat everything in the sauce. Cook for another minute or until heated through.
6
6. Serve immediately, garnished with fresh herbs if desired.
Nutrition Information
4.5g
Fat
5.5g
Carbs
23.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is Sautéed Chicken with Bell Peppers, Onions, and Mushrooms in Marsala Sauce.
What type of chicken is best for this recipe?
The recipe calls for 1.5 lbs of chicken breast tenders, trimmed and ready to cook.
How long should I sauté the chicken?
Sauté the chicken for about 7 minutes or until it is browned and reaches an internal temperature of 165°F.
What vegetables are included in the dish?
The recipe includes thinly sliced onions, thinly vertically sliced red bell pepper, and sliced mushrooms.
What kind of mushrooms should I use?
A variety such as shiitake, cremini, and oyster mushrooms are recommended.
What is the key liquid for the sauce?
The sauce is made using 3 tablespoons of Marsala wine.
How many servings does this recipe provide?
This recipe makes 4 servings.
How many calories are in one serving?
There are 156 calories per serving.
What is the protein content per serving?
Each serving contains 23.5g of protein.
How much fat is in this chicken dish?
There are 4.5g of fat per serving.
How many carbohydrates are in a serving?
There are 5.5g of carbohydrates per serving.
Is this recipe suitable for a quick weeknight meal?
Yes, it is described as a quick-to-prepare meal perfect for busy weeknights.
What should I serve this chicken with?
It is recommended to serve this dish over rice or pasta to soak up the sauce.
What equipment is needed for cooking?
You will need a large nonstick skillet and a meat thermometer.
How do I prepare the red bell pepper?
The red bell pepper should be thinly vertically sliced.
What is the first step in the instructions?
Heat a large nonstick skillet over medium-high heat and coat it with cooking spray.
When do I add the onions and peppers?
Add them to the skillet after the chicken has been cooked and removed from the pan.
How long do the onions and peppers need to sauté?
Sauté them for approximately 5 minutes until they begin to soften and brown.
What seasoning is used?
The dish is seasoned with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
When are the mushrooms added to the pan?
Add the mushrooms after the onions and peppers have softened, along with olive oil and seasoning.
How much olive oil is required?
The recipe uses 2 tablespoons of olive oil for sautéing.
Why do I scrape the bottom of the pan?
Scraping the bottom after adding the Marsala wine releases brown bits that add extra flavor to the sauce.
How long do the mushrooms cook?
Sauté the mushrooms for an additional 3 minutes until tender.
How do I know the chicken is safe to eat?
Ensure the internal temperature reaches at least 165°F (75°C) using a meat thermometer.
Can I garnish this dish?
Yes, you can garnish with fresh herbs if desired before serving.
How much onion is needed?
You will need 1.5 cups of thinly sliced onions.
What is the total number of ingredients?
There are 9 ingredients in total.
Does this recipe contain fiber or sugar details?
The provided nutritional data does not specify the fiber or sugar content.
Is the chicken returned to the pan after the sauce is made?
Yes, return the cooked chicken to the skillet to coat it in the sauce and heat it through.
Is this dish appropriate for guests?
Yes, the description notes it is an impressive meal for guests despite being quick to prepare.